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  <title xml:lang="en">Chocolate-Walnut Biscotti</title>
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<h1>Chocolate-Walnut Biscotti</h1>

<table class="recipe">
<tr>
  <td>4 oz (125 g) semisweet chocolate, coarsely chopped</td>
  <td rowspan="2">grind</td>
  <td rowspan="8">mix</td>
  <td rowspan="9">mix</td>
  <td rowspan="9">divide into logs</td>
  <td rowspan="9">bake 50 minutes at 300&deg;F</td>
  <td rowspan="9">cool slightly</td>
  <td rowspan="9">slice</td>
  <td rowspan="9">bake 25 minutes</td>
  <td rowspan="9">flip, bake 25 minutes</td>
</tr>
<tr>
  <td>1 c granulated sugar</td>
</tr>
<tr>
  <td>1&#190; c all-purpose flour</td>
  <td rowspan="4">sift together</td>
</tr>
<tr>
  <td>&#8531; c unsweetened cocoa powder</td>
</tr>
<tr>
  <td>1 t baking soda</td>
</tr>
<tr>
  <td>&#188; t salt</td>
</tr>
<tr>
  <td>3 eggs</td>
  <td rowspan="2">beat</td>
</tr>
<tr>
  <td>1 t vanilla extract</td>
</tr>
<tr>
  <td>2&#189; c (10 oz/315 g) coarsely chopped walnuts</td>
  <td colspan="2" class="righthide">&nbsp;</td>
</tr>
</table>

<ol>
<li>Preheat an oven to 300&deg;F. Line a large baking sheet with
parchment paper or waxed paper.
<li>In a food processor fitted with a metal blade, combine the
chocolate and sugar and grind until the chocolate is very fine. Set
aside.
<li>In a bowl, sift together the flour, cocoa powder, baking soda, and
salt. Set aside.
<li>In the bowl of a heavy-duty mixer, combine the eggs and
vanilla. Beat at medium speed to blend.
<li>Reduce the speed to low, add the chocolate and flour mixtures and
mix until a stiff dough forms, adding the walnuts when about half
mixed
<li>Transfer the dough to a floured surface and gather it
togehter. Divide in half. Form each half into a log 12 inches long.
<li>Carefully transfer the logs to the prepared baking sheet, spacing
them evenly. Pat to even up the shapes. Bake until almost firm to the
touch, about 50 minutes.
<li>Let cool for 10 minutes.
<li>Leave the oven set at 300&deg;F.
<li>Using a spatula, transfer the logs to a work surface. Using a
serrated knife, cut on the diagonal into slices &#189;-&#190; inch
thick.
<li>Return the slices cut-side down to the baking sheet. Bake for 25
minutes.
<li>Turn the slices over and bake until crisp and dry, about 25
minutes longer.
<li>Transfer the cookies to wire racks to cool. Store in an airtight
container at room temperature for up to 1 month
</ol>

<p>Makes about 2&#189; dozen</p>
<p>These flavourful, sophisticated, nut-studded cookies are even
better dipped in <a href="chocolateCoating.html">chocolate coating</a>.</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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